As temperatures warm and sunlight continues to grace our wooded enclave, spring has reached the pinnacle as it begins the transition into glorious summer. This week’s box takes advantage of both seasons with an array of Northwest flavors ranging from Alder wood-smoked salmon lox to garden produce like pungent herbs and spicy, robust salad greens. Set out these seasonal favorites alongside fresh pumpernickel loaf, crisp white wine and our own Labneh cheese to pair with pickled pearl onions. To sunshine!
Here’s what you’ll find in your box this week:
Loki Fish Company Sockeye Salmon Lox
Fish from this local, family-run operation is treated with the utmost care, net-caught off the shores of southeast Alaska before being smoked here in Washington. This top-quality Sockeye boasts a striking deep-red color, brined in honey and salt and lightly cold-smoked with an Alder wood-blend at low temperature. Extra-rich and flavorful, it is excellent served with this week’s smorgasbord of sides: herb compound butter, pickled pearl onions, fresh Labneh cheese and sliced pumpernickel bread.
This slightly-sweet rye bread loaf is baked just for us by a small bakery in nearby Snohomish.
Bodegas Ontañon “Vetiver” White Rioja
Bodegas Ontañon is a family owned winery in operation for five generations, in Spain’s Rioja region—the country’s most well known. Growing the traditional grapes of Rioja, their old vine plantings are rooted at higher elevations, up to 2,800 feet, making for deep wines which show great equilibrium. This beautiful bottle of white Rioja is made using the traditional Viura grape, which is dominant to the region. It’s a perfect bottle for a sunny day, with lots of exuberance to it, and delicately layered flavors. The nose is perfumed with hints of honeysuckle white flowers, and crisp lemon-lime citrus. The palate is very fresh and vibrant with honeydew melon, lots of mouth-watering acidity, and hints of spearmint.
Farm Fresh Eggs
Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. With the arrival of longer and warmer days, the “girls” spend their time enjoying the sunshine, chasing bugs, and eating all of the tasty green weeds we pull from the garden.
This thick, soft cheese is packed with tang and flavor, crafted in our farmstead creamery from whole-milk yogurt. Mixed with sea salt and then strained in cheesecloth, the incredibly creamy treat has a variety of uses—see this week’s recipes for a wonderful marinated recipe.
Herbed Compound Butter
Made from organic sweet butter, seasonal dill, parsley, shallots and fleur del sel, this delicious, slightly-decadent compound butter is the perfect partner for this week’s smoked salmon lox.
Pickled Pearl Onions
Made from petite pearl onions pickled in apple cider and balsamic vinegar with fresh herbs and spices, our housemade condiment is bursting with flavor.
This light and crisp dressing adds fresh appeal to grilled vegetables, crafted from fresh lemon, honey, olive oil, white wine vinegar and fresh herbs.
Seasonal Organic Fruits & Vegetables
This week’s produce selection includes Lemon Velvet apricots, lemons, Pink Beauty radishes, asparagus, sweet WallaWalla salad onions, baby yellow potatoes and Hakeuri turnips.
Seasonal Organic Greens
Fava greens, and from Bella Luna and Local Roots Farm, a mix of baby lettuces, spicy spring salad mix and red vein dandelion greens.
Fresh Garden Herbs
Organically-grown parsley, mint, dill, thyme, shallots and garlic from the walled garden and greenhouse at Bella Luna.